Substitutes for Tomato Paste

Tomato paste is one of the fundamental ingredients for the preparation of thousands of recipes; the real problem is when we do not have this ingredient to our immediate reach. Many of us are scared because there is rarely a recipe where instead of using tomato paste a special substitution or replacement is designated.

Tomato paste obviously comes from tomatoes, so we just have to find different methods of making it based on the ingredients we have available in the kitchen. Here we have selected several substitutions that you can use without needing to be an expert chef in this. With basic knowledge you will be able to follow step by step to create substitutes for canned paste.

Here are some of the most interesting substitutes in no particular order:

Empty the container with sauce in a thick bottom pan (we recommend the pan with a thick bottom so that you will avoid the hassle of the sauce sticking because of the sugars it contains). Then let the hot sauce over medium heat on the slow cooker. Cook your sauce in this way for a period of 5-10 minutes.

It is normal that the original amount of sauce is reduced a bit so do not worry. It takes about seven minutes, but the only way to know when to remove it from the fire is to look at the thickness, once it is thick as the texture of a paste you should reify it. Of 3 oz of sauce you can get 1 oz of paste. And of 15-oz can comes out approximately 7-8 oz.

#2 – Easy to create tomato paste from tomatoes cut into a can:

What happens if you notice that in the pantry there is no sauce or raisin, but there are only cans of diced tomatoes? Do not worry, much less run to the store, No need! Unless you are using a recipe that only requires paste exclusively. If this is not the case, here is how to make the paste from a can of diced tomatoes:

If you want to get a good amount of paste (6 oz) it is recommended that you use a large can (14.5 oz.) Of diced tomatoes can be large, medium or small dice, the important thing is the amount you use. Then you should open the can (without draining the excess liquid) and throw the tomatoes in a pan like the one mentioned in the previous recipe (thick bottom). Bring the contents of the can to the point of boiling over medium heat for 10 minutes.

You should keep in mind that this recipe is very different from the previous recipe, since there will be a good amount of aqueous and fine liquid already in the can, and in the cooking process diced tomatoes will begin to break and release more liquids with speed. Remember that during this process, you must stir constantly because the sugar in the tomatoes can burn and you will not get good results.

#3 – Homemade Canned Roasted Tomatoes’:

Some people refer to this method as made-of-zero tomato paste and they all know it as canned roasted tomatoes. Whatever you like to call it, this option is a better substitute in the list.

It is much better than the supermarket tomato paste (it has no additives or chemical preservatives), and requires skill and time to prepare it. It is a substitute for tomato paste, will give a 180 turn to all recipes that originally require tomato paste.

Once you start making your first canned roasted tomatoes, the tomato paste cans will remain in the past. You will notice the difference in flavors compared to the original paste! Here’s the step-by-step recipe for you to prepare this delight:

Ingredients:

10 Lbs. of tomatoes

2 to 3 tablespoons of olive oil

2 teaspoons of sea salt, (kosher salt can also be used)

Half teaspoon of citric acid

Steps:

To boil in a pot with water the tomatoes and the olive oil.

Once the tomatoes have boiled and the skin has begun to peel, it is time to remove them from the fire and then proceed to remove the skin completely.

Put the peeled tomatoes in a food mill to remove the seeds and anything other than pulp or tomato juice.

The 10 Lbs. Tomatoes will be enough for you to spread evenly on two baking trays where you will perform the roasting process. (Before spreading the pulp in the trays, remember to place a sheet of baking).

Place the baking sheet in the oven preheated to 350 Fahrenheit.

Once the tomato becomes paste, remove it from the oven. You will notice that the paste will be reduced in size in half and will take on a reddish brick color resulting from the natural reduction and the absorbed liquid; the exact cooking times will vary depending on the number of tomatoes you have used. Divide the paste into 4 sterilized jars.

And the last, leave a space of the size of 3 fingers from the surface of the paste to the top of the jar for better conservation.

Final words

It is never too late to get the right substitute for your tomato paste, neither is it too late to prepare them. All you need to do is identify the best one for you and by following simple guidelines, you can make the best tomato paste ever.

Source: Foodrevpgh.com

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